The Best Chocolate Chip Pancakes

There is nothing better than starting the weekend with a stack of warm chocolate chip pancakes made from scratch. I make these every weekend and my son absolutely loves them, especially when the chocolate chips get perfectly melty in each fluffy bite. This recipe is simple, comforting, and comes together in less than 30 minutes, making it perfect for slow mornings when you still want something homemade and special.

Key ingredients needed to make these chocolate chip flapjacks

For all ingredients and quantities, check the recipe card below.

• All-purpose flour – The base that gives the pancakes structure
• Milk – Adds moisture and helps create a smooth batter
• Eggs – Provide richness and help bind everything together
• Chocolate chips – The star ingredient for sweet, melty bites
• Baking powder – Helps the pancakes rise and become light and fluffy

How to make these pancakes with chocolate

• Whisk together the flour, salt, baking powder, and sugar in a large bowl.
• In a separate bowl, whisk the milk, butter, egg maple syrup and vanilla extract.Whisk the milk mixture into the dry ingredients until no lumps are left.
• Add the chocolate chips to the batter and fold to combine.

• Heat your griddle or frying pan to medium low heat setting and spray with nonstick spray.
• Pour about ¼ cup of batter into your prepared pan and cook until the edges are dry and little bubbles start to form, then flip and cook the other side.

• Top with additional chocolate chips, butter and maple syrup, if desired.
• Serve the pancakes immediately.

Variations and substitutions for these hotcakes with chocolate chips

Chocolate Variations

• Swap semi-sweet chocolate chips with dark chocolate for a richer flavor
• Use milk chocolate chips for a sweeter, kid-friendly option
• Add chocolate chunks for gooey pockets of melted chocolate

Dairy Substitutions

• Replace milk with almond milk, oat milk, or soy milk for a dairy-free version
• Swap butter with coconut oil or a plant-based butter alternative
• Use buttermilk instead of regular milk for extra fluffy, tangy pancakes

Flour Options

• Substitute all-purpose flour with whole wheat flour for added fiber
• Use a gluten-free flour blend to make the recipe gluten-free
• Try oat flour for a slightly nutty flavor and softer texture

Natural Sweet Add-Ins

• Add mashed banana for natural sweetness and extra moisture
• Add a pinch of cinnamon for warmth

Texture & Protein Boosts

• Stir in Greek yogurt or cottage cheese for extra protein and creaminess
• Add a scoop of protein powder (adjust liquid as needed)
• Mix in ground flaxseed or chia seeds for a nutritional boost

Fun Mix-Ins

• Add fresh berries like strawberries or blueberries
• Toss in chopped nuts like walnuts or pecans for crunch
• Sprinkle in shredded coconut for a tropical twist

Healthier Tweaks

• Reduce sugar or skip it entirely if using sweet chocolate chips
• Use egg whites instead of whole eggs for a lighter option
• Cook with minimal oil using a non-stick pan or griddle

Storage instructions for pancakes made from scratch

• Refrigeration (Cooked Pancakes):
  Let pancakes cool completely, then stack them with parchment paper in between and store in an airtight container. Refrigerate for up to 3–4 days.
• Freezing (Cooked Pancakes):
  Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.
• Reheating Tips:
  Reheat in the microwave for 20–30 seconds, in a toaster for slightly crisp edges, or in the oven at 350°F (175°C) until warmed through.

Storage Instructions for Pancake Batter

• Refrigeration:
  Store leftover batter in a covered container or sealed jar in the refrigerator for up to 24 hours.
• Before Using Again:
  Give the batter a gentle stir before cooking. If it has thickened, add a splash of milk to loosen it.
• Best Results Tip:
  For the fluffiest pancakes, it’s best to cook the batter right away since the baking powder starts working as soon as it’s mixed.
• Do Not Freeze Batter:
  Freezing pancake batter is not recommended, as it can affect texture and prevent proper rising.

Try these other breakfast recipes

Chocolate chip pancakes

homemade pancakes made from scratch with mini chocolate chips

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 5

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• 3 teaspoons baking powder
• 3 tablespoon white sugar
• ½ teaspoon salt
• 1 ¼ cups milk
• 1 large egg
• 1 teaspoon vanilla extract
• ½ tablespoon of maple syrup
• 3 tablespoons butter melted
• ¾ cup of mini chocolate chips

Method

 

1. Whisk together the flour, salt, baking powder, and sugar in a large bowl.
2. In a separate bowl, whisk the milk, butter, egg, maple syrup and vanilla extract. Whisk the milk mixture into the dry ingredients until no lumps are left.
3. Add the chocolate chips to the batter and fold to combine.
4. Heat your griddle or frying pan to medium low heat setting and spray with nonstick spray or butter
5. Pour about ¼ cup of batter into your prepared pan and cook until the edges are dry and little bubbles start to form, then flip and cook the other side.
6. Top with extra chocolate chips if desired and serve the pancakes immediately.

Notes

Variations and substitutions for these hotcakes with chocolate chips

Chocolate Variations

• Swap semi-sweet chocolate chips with dark chocolate for a richer flavor
• Use milk chocolate chips for a sweeter, kid-friendly option
• Add chocolate chunks for gooey pockets of melted chocolate

Dairy Substitutions

• Replace milk with almond milk, oat milk, or soy milk for a dairy-free version
• Swap butter with coconut oil or a plant-based butter alternative
• Use buttermilk instead of regular milk for extra fluffy, tangy pancakes

Flour Options

• Substitute all-purpose flour with whole wheat flour for added fiber
• Use a gluten-free flour blend to make the recipe gluten-free
• Try oat flour for a slightly nutty flavor and softer texture

Natural Sweet Add-Ins

• Add mashed banana for natural sweetness and extra moisture
• Add a pinch of cinnamon for warmth

Texture & Protein Boosts

• Stir in Greek yogurt or cottage cheese for extra protein and creaminess
• Add a scoop of protein powder (adjust liquid as needed)
• Mix in ground flaxseed or chia seeds for a nutritional boost

Fun Mix-Ins

• Add fresh berries like strawberries or blueberries
• Toss in chopped nuts like walnuts or pecans for crunch
• Sprinkle in shredded coconut for a tropical twist

Healthier Tweaks

• Reduce sugar or skip it entirely if using sweet chocolate chips
• Use egg whites instead of whole eggs for a lighter option
• Cook with minimal oil using a non-stick pan or griddle

Storage instructions for pancakes made from scratch

• Refrigeration (Cooked Pancakes):
  Let pancakes cool completely, then stack them with parchment paper in between and store in an airtight container. Refrigerate for up to 3–4 days.
• Freezing (Cooked Pancakes):
  Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.
• Reheating Tips:
  Reheat in the microwave for 20–30 seconds, in a toaster for slightly crisp edges, or in the oven at 350°F (175°C) until warmed through.

Storage Instructions for Pancake Batter

• Refrigeration:
  Store leftover batter in a covered container or sealed jar in the refrigerator for up to 24 hours.
• Before Using Again:
  Give the batter a gentle stir before cooking. If it has thickened, add a splash of milk to loosen it.
• Best Results Tip:
  For the fluffiest pancakes, it’s best to cook the batter right away since the baking powder starts working as soon as it’s mixed.
• Do Not Freeze Batter:
  Freezing pancake batter is not recommended, as it can affect texture and prevent proper rising.